Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
about 30
Level:
Easy

Ingredients

Directions

In a mixing bowl, whisk the butter together with the egg until evenly blended. In a double boiler over gently simmering water, combine the chocolate and the coffee and melt, stirring occasionally.

In a large mixing bowl, place about 2 1/2 cups of the confectioners' sugar. Add the butter and egg mixture, the melted chocolate mixture, cream and vanilla. Stir well and, if necessary, add more sugar to make the mixture into a paste stiff enough to handle. Roll the paste quickly into little balls, using about 2 heaping teaspoons for each one. Roll the balls in the chocolate threads. Chill until firm, on a tray lined with parchment paper in the refrigerator. If desired, layer the balls with parchment in an airtight cookie tin and store in the refrigerator for up to 1 week.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Sweet Dreams Chocolate Fudge Candy

Recipe courtesy of Max Brenner

Browse Reviews By Keyword